Page 43 - hakka 2025

青榄粉肺汤

Green Olive and Pork Lung Soup

■ 主料 ■ Main Ingredients
猪肺 1副(约750克) 1 pork lung (about 750 grams)
粉肠 500克 500 grams pork intestines
猪血骨 500克 500 grams pork blood bones

■ 辅料 ■ Auxiliary Ingredients
青榄 100克 100 grams green olives
姜片 10克 10 grams ginger slices
葱段 10克 10 grams green onion segments
面粉 50克 50 grams flour

■ 调料 ■ Seasonings
食盐 2茶匙 2 teaspoons salt
味精 1茶匙 1 teaspoon MSG
花雕酒 2茶匙 2 teaspoons cooking wine (huā diāo)
胡椒粉 1茶匙 1 teaspoon ground pepper

■ 制作流程 ■ Method
1. 将猪肺注入清水漂洗，切块后用食盐和面粉反复 1. Fill the pork lung with water, wash it thoroughly. Cut
揉搓去污，再用清水漂洗干净。 it into chunks, then rub vigorously with salt and flour
2. 粉肠清洗后切成8厘米段。血骨砍成小块，青榄 to remove impurities. Rinse with clean water until
对半切开备用。 fully clean.
3. 将猪肺、粉肠和血骨放入冷水锅中，加入姜片、 2. Clean the pork intestines and cut it into 8 cm seg-
ments. Chop the blood bone into piece and halve
葱段和花雕酒，大火煮沸焯烫3分钟后捞起，用 the green olives for later use.
清水洗净备用。 3. Place the pork lung, intestines and blood bones in a
4. 将锅烧热，不放油，将猪肺放入锅中，翻炒至水 pot of cold water. Add the ginger, green onion seg-
分完全蒸发。 ments and cooking wine. Bring to a boil and blanch
5. 将猪肺、粉肠、血骨和青榄放入沙煲内，加水没 over high heat for 3 minutes, then remove and rince
过所有食材。大火烧开后转小火煲煮60分钟，最 with clean water thoroughly. Set aside.
后加入食盐、味精和胡椒粉调味，即可出锅。 4. Heat a dry wok without oil, dry-fry the pork lung until
all moisture evaporates.
■ 风味特色 5. Place the pork lung, pork intestines, blood bone and
甘香顺滑，生津润肺。 green olive into a clay pot. Add enough water to cov-
er all the ingredients. Bring to a boil over high heat,
then simmer on low heat for 60 minutes. Finally, sea-
son with salt, MSG and ground peper. Serve hot.

■ Flavour Characteristics
Sweet, fragrant, smooth and nourishing the lungs.

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